Breakfast enhanced! Delicious rainbow pancakes made from natural ingredients + colored with superfoods. You no longer have to rely on unnatural food dyes that are packed with chemicals and icky ingredients – here are some hacks to creating rainbow foods without the guilt.
Packed with Superfoods
The key to perfecting these pancakes are using the right superfoods. I love Sunfood Superfoods because they use natural, plant-based, and organic ingredients. Here are the products I used to naturally color the pancakes:
- Pink Pancakes = Pomegranate Powder OR Beet Powder. The beet powder has less of a taste, but I prefer a sweet, fruitier taste which is why I used the pomegranate powder.
- Yellow Pancakes = Golden Milk Blend. This earthy blend has turmeric and pepper which helps with inflammation & supports healthy joints & mobility.
- Green Pancakes = Matcha Powder. Earthy taste that boosts energy without giving you the jitters.
- Blue Pancakes = Açaí Powder + Super Greens. Super sweet & packed with vitamins & powerful antioxidants – this combo is ultra, ultra healthy. The green powder is not great on it’s own, but the addition of the açaí powder makes it delicious and gives the pancakes that beautiful turquoise color.
For the pancakes themselves, I prepare them one of two ways:
- From scratch. I tend to combine flours – I rotate between oat, chickpea, almond, coconut, and whole wheat. In this particular recipe, the bulk of it was whole wheat. I’ve attempted to make pancakes just from almond and coconut flour, and it does NOT cook well. If you’re gluten-free, oat flour is next best thing – I like to mix it with coconut and/or chickpea. The rest is pretty easy – plant-based milk (any kind works but amount varies), flax or chia eggs, baking powder & baking soda, and optional ingredients including vanilla extract, cinnamon, etc.
- From a premade mix. There is nothing wrong with making pancakes and not wanting to start completely from scratch. If you don’t have time or you just want that quick gratification, making your pancakes from a premade mix is sometimes just WAY easier. My favorites are:
- BIRCH BENDERS PLANT PROTEIN PANCAKE & WAFFLE MIX. This mix is my favorite because of how easy it is – simply add water!
- BOB’S RED MILL 7 GRAIN PANCAKE & WAFFLE MIX. Essentially anything Bob touches is gold – these pancakes are no exception. The pancakes fluff really nicely and aren’t too sweet, so you have the option of adding sweetener or leaving them as is. The only thing you have to prepare is a flax egg, other than that just add water and you’re good to go.
- ARROWHEAD MILLS BUCKWHEAT PANCAKE & WAFFLE MIX. For those of you who are gluten-free! These pancakes are on the thinner side, so I prefer to make a bunch of tiny ones as opposed to a few large pancakes. (FYI this is a great mix for pancake cereal!) While the other mixes only require water and/or a flax egg, for this one you’ll need a flax egg and plant-based milk instead of water. You CAN add water, but the they are much tastier & creamier with milk.
To prepare this recipe, you’ll need 4 small bowls – my favorite are my COCONUT BOWLS. If you’re using premade mixes, simply add each bowl with 1/4 cup or so of each flour, water, and 1 tsp – 1 tbsp of whichever mix you’re using (amount varies, keep an eye on the color but start with 1 tsp and increase based on vibrance.) If you’re making the mix from scratch, separate them into bowls once you have all the pancake ingredients mixed together. Then add your superfoods.
You can top these pancakes with whatever you’d like – here I went with maple syrup, VEGAN POWDERED SUGAR, and rose petals. Fresh fruit would be great too!
Superfood Rainbow Pancakes
- 1 cup whole wheat flour
- 1/4 cup coconut flour
- 1 cup plant-based milk I like Califia Farms coconut milk
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1 flax egg 1 tbsp ground flax + 2 tbsp water
- 2 tsp beet powder
- 1 tbsp coconut oil or any cooking spray
- 2 tsp apple cider vinegar
- 1 tbsp peanut butter
- 1 tsp sea salt
- 1 tsp vegan powdered sugar (optional)
- 1 tbsp maple syrup (optional)
- Add flours + baking powder to a bowl and whisk to combine.
- Create flax egg - combine 1 tbsp ground flax + 2 tbsp water in a small dish. Mix then set aside.
- In a small bowl, combine plant-based milk and apple cider vinegar. Let sit for a few minutes, then add to the bowl of flours along with the vanilla extract, peanut butter, and flax egg. If the batter is too thick, add more milk 1 tbsp at a time. If it’s too liquidy, add a bit more coconut flour 1 tbsp at a time.
- Grease coconut oil on a large pan or griddle and start cooking your pancakes! I made 2 large ones per color, but feel free to make a bunch of tiny ones if you are serving a lot of people.
- Stack on a plate and top with vegan powdered sugar, maple syrup, vegan chocolate chips, fresh fruit, etc.